Mini Muffins Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin with butter or nonstick spray, or line with mini paper liners. Place a rack in the center of the oven.

If using frozen blueberries, do not thaw (to prevent color bleed) and toss with 1 tablespoon of the measured flour from the dry ingredients to help prevent sinking.

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.

Combine wet ingredients

In a separate small bowl or measuring cup, whisk the milk, vegetable oil, egg, and vanilla extract until smooth and slightly frothy.

Make a well in the dry ingredients and pour the wet mixture into the center. Stir gently with a spatula or wooden spoon until just combined. The batter should be slightly lumpy — avoid overmixing to keep muffins tender.

Fold in add-ins

Gently fold the blueberries or chosen add-in into the batter until evenly distributed. If using chocolate chips, reserve a few to sprinkle on top of the filled tins for a pretty finish.

Portion batter

Using a teaspoon or small cookie scoop, fill each mini muffin cup about 3/4 full (roughly 1 tablespoon of batter per muffin). This recipe yields about 24 mini muffins depending on tin size.

Bake

Bake in the preheated oven for 10–13 minutes, or until the tops are set and a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs. Rotate the pan halfway through baking for even color if your oven heats unevenly.

Cool

Allow the muffins to cool in the tin for 3–5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired just before serving.